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Brother: Hey Kayla do you think we could make chocolate chip cookies and put bacon in them?

Me: Uhhh, yeah. Definitely.

Brother: Cool.

Yep, that simple convo is how it started. A little flicker of an idea in that big guy’s head and our baking adventure began. I think this was the first time I’ve ever baked with my brother. Sure we’d made dinner together a time or two when we both lived in California. I’d come over to his house and we would work our way through our mom’s green chile chicken enchilada recipe, but baking? Nope… that has always been my job.

His number one request is always chocolate chip cookies. Always, always, and always. I bet he could eat an entire batch in one sitting… but I think I could too so I’m not that impressed.

Of course, I have baked for him many, many times. But he never makes much more than burnt popcorn for me. Wah wahhh. So naturally I figured his spark of bacon genius would leave me to do the “work” and he would be left with a very tasty reward. Not that I mind making the cookies it’s just the fairness factor between siblings that is stuck in the back of my mind. Example:

Brother: Hey Kayla can you get me some water?

Me: Yeah, next time I get up from the same couch you are on and go to the kitchen I’ll get you one.

…. the next day

Me: Nick can you grab me a kleenex… they’re right there next to you.

Brother: (walks over to the couch) Did you want me to get you something?

This is just one example of a give and take imbalance in this relationship.

To my surprise he helped me out in the end. I watched, very carefully and slightly controllingly (is that a word? Nope.), as he measured the flour, sugar, baking soda, and salt. I may have hovered over his shoulder a little bit as he creamed the butter and sugar. I definitely had to help him put the food processor on the right way.

But really, he helped a lot. And I really enjoyed it.

Especially when he did the dishes. (what?!)

When the timer went off we were both anticipating what was to come. Would they taste good? Would it just be weird? Too much bacon? Or worse, not enough?

In the end, and after several taster cookies, I decided that they were perfect for my mouth buds. I like the subtle salty, smoky flavor that sneaks up on your taste buds. Since the bacon is ground into small pieces each bite is flecked with a few bacon-y gems. Not overwhelming but noticeable. I still feel like I’m eating a choco chip cookie, which was important to me.

I give a high five to the man with idea… Nick, you did well.

Now go to the gym…

Bacon Chocolate Chip Cookies

Recipe adapted from nestle tollhouse

Ingredients

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 eggs

2 cups semisweet chocolate chips (I used Guittard)

1/2 pound bacon, cooked

Directions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat liner.

In a food processor, grind bacon into small pieces about the size of a pebble. Set aside.

In a small bowl, whisk together flour, baking soda, and salt.

In a large bowl or the bowl of an electric mixer, cream the butter, sugar, and brown sugar until light and fluffy, about 3 minutes.

One at a time add the eggs to the butter and sugar mixture until fully incorporated, making sure to scrape down the sides of the bowl.

Pour flour mixture into butter mixture and stir until combined.

Add chocolate chips and bacon stirring until fully incorporated.

Using a small ice cream scoop or a large spoon drop about a tablespoon of dough onto the baking sheet.

Place in the oven and bake until golden brown, about 9-10 minutes.

Remove from oven and let cool on baking sheet for 3-5 minutes. Transfer cookies to wire rack to cool completely. Or eat one right away when its still warm!

*Store in an airtight container for up to 3 days. Have leftovers? Freeze them!

Can I just say that I am really enjoying the cooler weather? I was actually excited when I woke up a couple days this past week and the gray wall of clouds hid the sun and a slight mist dotted my windows. It seemed refreshing.. and oddly comforting.

Portland must be changing me if I’m pining for cool weather and clouds instead of an extended stay of sunshine. Next thing I know I’ll give up my umbrella completely, because we all know that a true Pacific Northwesterner does NOT use an umbrella. Frankly, I’d rather not get my shoes wet. The umbrella will stay for now.

On a completely different note, do you ever have those days when you just want to eat everything in sight? Me too.

Scone for breakfast? Sure! Giant chocolate chip cookie? Why the heck not? Part of my BF’s salty cheesy quesadilla? I better at least have one bite…

Sometimes you just need an eat day. Sometimes you need to treat yo self!

Fall is officially here, but summer bounty is still holdin on by its finger tips. Lets just keep buying berries as long as we can. Lets buy berries and freeze them, can them, eat them fresh. Lets buy berries and make pie with them. Lets buy berries and have an EAT day.

These blueberry pie bars are a sweet treat that will leave you hopped up on sugar and ready to tackle anything (until you crash 3 hours later). Just kidding… Sort of.

These bars start off with a brow sugary oatmeal crust. A dash of cinnamon gives them some warmth and that familiar pie flavor.

Butter is a delicious, necessary ingredient. It gets cut into the dry ingredients until the dough forms into large chunks.

Blueberries are the star ingredient, and rightfully so. Their deep blue colors turn royal purple after a trip to the oven, and fresh summer blueberries offer the right sweet to tart ratio. I used fresh but frozen is definitely an option as well!

Cinnamon and brown sugar along with a little flour are mixed with berries. Lemon zest gives these bars a much needed pop of freshness.

A little bit of the crust is set aside while the remaining gets pressed into the pan. Top that with the berries and crumble the rest of the crust on top.

Then they take a little trip to the oven.

I’m not gonna lie, these pie bars are sweet, and a little square goes a long way. I might try reducing the brown sugar next time I make them, or using another type of fruit (Deb used raspberries in the original).

Have an eat day now or freeze some for a rainy day. Either way, you’ll be glad these are in your tummy.

Blueberry Pie Bars

Recipe slightly adapted from Smitten Kitchen

Ingredients

For the crust and crumb:

1 1/2 cups all-purpose flour

1 cup firmly packed dark brown sugar

1 1/4 cups rolled oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the blueberry filling:

1/4 cup firmly packed dark brown sugar

1 tablespoon grated lemon zest

1/2 teaspoon cinnamon

2 tablespoons all-purpose flour

1 pound blueberries, fresh or frozen

1/4 cup fresh lemon juice

2 tablespoons unsalted butter, melted and cooled

Directions

Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. (Note: The book suggests you reserve one cup only. Pour the rest of the mixture into the prepared pan and use your hans or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the blueberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the blueberries are evenly coated.

Assemble and bake the bars: Spread the blueberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.